Creamy Tuna Casserole with Breadcrumbs

The first time I made tuna casserole, it was a Tuesday night and I had exactly three ingredients that seemed like they belonged together. My grandmother used to make something similar, though hers was more about whatever was in the pantry than following any recipe. Now this has become my go-to when I need something that feels like a hug but does not ask for much effort.

I remember bringing this to a friend who just had a baby. She sent me a text at midnight saying she had eaten three portions standing up and I have never felt more useful in my entire life. There is something about the combination of tender noodles and that golden crust that makes people feel cared for without being fussy.

Ingredients

• 250 g egg noodles or fusilli: These grab the sauce beautifully and hold up during baking without turning mushy
• 1 cup frozen peas: They add little pops of sweetness that cut through the rich creamy sauce
• 1 small onion, finely chopped: Foundation of flavor that melts into the sauce as it cooks
• 2 cloves garlic, minced: Fresh garlic makes everything taste homemade and intentional
• 2 cans tuna in water, drained: Water packed tuna gives you cleaner flavor that lets the other ingredients shine
• 2 tablespoons unsalted butter: The base for your roux which makes everything silky and cohesive
• 2 tablespoons all-purpose flour: This thickens the sauce just enough to coat every noodle perfectly
• 1 1/2 cups milk: Whole milk creates the creamiest sauce but any percentage works here
• 1/2 cup sour cream: The secret ingredient that adds tang and keeps the sauce from separating
• 1/2 teaspoon salt and 1/4 teaspoon black pepper: Season the sauce generously because the pasta absorbs flavor as it bakes
• 1/2 teaspoon dried thyme: Optional but adds a lovely earthy note that makes it taste thoughtful
• 1/2 cup shredded cheddar cheese: Sharp cheddar brings depth without making this feel like mac and cheese
• 1 cup panko breadcrumbs: Panko stays lighter and crunchier than traditional breadcrumbs
• 2 tablespoons unsalted butter, melted: Tossing panko with melted butter ensures every corner gets golden
• 2 tablespoons grated Parmesan cheese: Salty nutty finish on the crust that makes people reach for seconds

Instructions

Get everything ready:

Preheat your oven to 190°C and grease a 2-liter baking dish with butter. Cook the pasta in salted boiling water until al dente, drain and set aside.

Build the flavor base:

Melt 2 tablespoons butter in a large skillet over medium heat. Add the onion and garlic, sauté for 3 minutes until they are soft and fragrant.

Make the sauce:

Sprinkle the flour over the onions and stir constantly for 1 minute. Slowly whisk in the milk and simmer for 3 to 4 minutes until it thickens enough to coat a spoon.

Add the creaminess:

Remove the pan from heat and stir in the sour cream, salt, pepper, thyme, and cheddar. The sauce should be glossy and smooth.

Bring it together:

Gently fold in the tuna, peas, and cooked pasta until everything is evenly coated in sauce. Transfer to your prepared baking dish.

Create the golden topping:

Mix the panko breadcrumbs, melted butter, and Parmesan in a small bowl. Sprinkle this mixture evenly over the entire casserole.

Bake until bubbling:

Bake uncovered for 20 to 25 minutes until the sauce bubbles up around the edges and the top is deep golden brown. Let it rest for 5 minutes before serving.

Save

My neighbor smelled this baking and showed up at my door with a fork and a story about her mother making the same dish every Friday. Sometimes the simplest recipes carry the most memories across generations without even trying.

Making It Your Own

I have discovered that sautéed mushrooms add a meaty depth that turns this from weeknight dinner to company worthy. Swiss cheese instead of cheddar creates a completely different experience that feels more elegant without any extra work. The beauty is that the structure stays the same while the character shifts with whatever you have in the fridge.

The Lighter Side

Greek yogurt works surprisingly well in place of sour cream and adds extra protein while keeping that tangy creaminess. Whole wheat pasta holds up beautifully and adds nuttiness that complements the tuna. You can increase the peas or add diced carrots to sneak in more vegetables without anyone complaining.

Serving Suggestions

A crisp green salad with bright vinaigrette cuts through the richness perfectly. Chilled white wine like Sauvignon Blanc makes this feel like a proper dinner party. I like to serve extra Parmesan at the table because some people cannot get enough of that salty finish on top.

• Warm plates make a surprising difference in how long the casserole stays hot
• Fresh parsley sprinkled on top adds color that makes it look intentional
• This reheats beautifully for lunch the next day if there is any left

Save

This is the kind of recipe that teaches you comfort does not require complicated techniques or expensive ingredients to feel special.

Recipe FAQs

→ Can I make tuna casserole ahead of time?

Yes, assemble the entire dish up to 24 hours in advance and refrigerate. Add an extra 10-15 minutes to the baking time if baking cold from the refrigerator.

→ What type of pasta works best?

Egg noodles are traditional, but fusilli, penne, or macaroni also work well. Choose pasta with nooks and crannies to hold the creamy sauce.

→ Can I freeze tuna casserole?

Absolutely. Wrap the unbaked casserole tightly in plastic and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before baking.

→ How do I prevent the topping from getting soggy?

Bake uncovered and don't add the breadcrumb topping until just before placing in the oven. The butter in the topping helps create that signature crunch.

→ What can I substitute for sour cream?

Greek yogurt, plain cream cheese, or additional cheddar cheese all work as alternatives. Each adds a slightly different tang and richness to the sauce.

→ Why is my sauce too thick or thin?

Sauce consistency depends on how long the flour roux cooks and how much liquid evaporates. If too thick, add warmed milk a tablespoon at a time. If too thin, simmer gently until reduced.